I had the same problem as others with the filling - just liquid. The instructions are very vague at parts. After the filling turned out to be "not filling" I gave up told my mom (who was helping) to just forget it and throw it out. She insisted on continuing, ending up with a gooey mess. I will never make this again and am very disappointed that we will not have a dessert for Christmas. Unfortunately, my oven is also uneven, which is no fault of the recipe, so the cake part itself was burnt on one side and just done on the other. I do not recommend this recipe too anyone.

I really liked this recipe. One change I made was to the frosting. As written it is way to buttery. I had to add more icing sugar and more coffee to even out the flavors. The cake was easy to make and came out great. For those having trouble with the filling: make sure the flour/milk mixture gets very thick, almost like paste before you add it the the butter and sugar. I did this and it turned out fluffy and creamy.

I had some major "issues" while making this Yule Log. First the cake itself didn't seem to have much flavor. I'm no expert baker either and the directions seemed very vauge. The filling didn't thicken up and when I "rolled" the cake, the filling oozed out everywhere and the cake fell apart. Yes, it was completely cool. I didn't bother proceding. I don't know if I did something wrong but I followed the recipe to a tee and what a disaster!

This is the most delicous yule log we've ever had. It's not very sweet, the filling is very creamy & absolutely fantastic with the nuts. little hint though, once the cake comes out of the oven, lay the cake on a towel dusted with icing sugar then pre-roll the cake and let cool completely before unrolling it and adding the filling.

I baked this for Christmas, and it was absolutely delicious! I made some variations to the original recipe. I baked the genoise the same way, then I rolled it into a wet kitchen towel, and let it cool down. For the filling, I followed the recipe, but instead of using vanilla extract, I melted some semisweet chocolate and added it to the cream. Also, when cooking the milk and flour, I added some Grand Marnier (orange liquor). I did not use the same frosting, since I wanted to have the traditional "creme au beurre" that my grand-mother was using. Use 1/2 cup of water, 1/4 cup sugar, 1/4 cup semisweet chocolate, 1 egg yolk, and 1 stick of unsalted butter at room temperature. Now melt the suger in the water on low heat to make a syrup. Coold down a little, then pour over the egg yolk, stirring constantly. Using a hand mixer, add pieces of the soften butter until you get a silky cream. Add the melted chocolate. Cover the log with this frosting and put the log in the fridge for 12 hours. Then enjoy! Note: I also used some marzipan that I colored with food colorants to decorate the log with a snowman, some xmas trees.

This is a great cake. the fillings and frosting are not sweet. my only problem was rolling the cake and somehow it didn't retain it's fluffiness after i rolled it. Will have to try it again until i perfect it. thanks.

This was an absolute hit at our Christmas table!!! The filling and frosting were the best part of the yule log!!! I will certainly use them for other cakes as well. One part that I did differently was that I rolled the cake without anything when it was still warm, for it to acquire the form. Then obviously unrolled it when it cooled down and put in the filling. Will certainly make it again and thank you very much for such wonderful and delicious recipe.

Ok so the first part went very smooth which was nice because this is my very first time making a yule log. The second part, the filling, I DON'T THINK SO !!! Umm, it was not fluffy at all, it was a liquid texture and there was no way if I layed that out on the cake part it would have been like putting milk on the cake. It was just rediculous. Anyway, I took the idea of another filling and used that with the cake and frosting part. I really wanted it to be a great cake for this Christmas and hopefully even though I had to substitute the filling part it will be. I won't use this recipe again.